Avocado Shrimp Cocktail

There’s a divot in an avocado half for a reason. The hole is for the dip! Here we fill it with a spicy cocktail sauce and pile on some shrimp.

There's a divot in an avocado half for a reason. The hole is for the dip! Here we fill it with a spicy cocktail sauce and pile on some shrimp.

That little crater in the center of an avocado just plain begs to be filled with something. For this recipe, we’ve filled it with a cocktail sauce and served shrimp on the side. It’s a really fun twist on the classic shrimp cocktail. Give it some love! ๐Ÿ™‚

Avocado Shrimp Cocktail

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Ingredients:

  • 1/2 cup ketchup
  • 1 tsp. lime juice
  • 1/4-1/2 tsp. strong prepared horseradish*
  • 1/8 tsp. ground cumin
  • 1/4 tsp. chili powder
  • 2 ripe avocados, each cut in half with pit removed
  • 20 cooked, peeled tail-on extra large shrimp (that's about 3/4 lb. of 26/30 count shrimp)
  • tortilla chips, for serving

Directions:

  1. In a small bowl combine the ketchup, lime juice, horseradish, cumin and chili powder.
  2. Place an avocado half onto each of 4 plates, cut side up. Spoon a tablespoon or so of the ketchup sauce into the whole left by the pit in each avocado half.
  3. Surround each avocado half with 5 of the shrimp. Serve with tortilla chips.
*In my experience, the horseradish that is sold in the refrigerated section near the refrigerated pickles is much better (more potent and more flavor) than the horseradish that is sold at room temperature.

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.